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Wednesday, June 10, 2015

Idiyappam - Lemon-Idiyappam

#LemonIdiyappam #LemonRiceNoodles : Everyday for the past one week we have been hearing the harmful contents present in instant noodles through visual media as well as print media. Many state governments in India have banned the sale of instant noodles in the market and the company has also withdrawn its product from the shelves of the stores across India. So think.... Why should we harm ourselves by eating these food items which contain harmful minerals and taste enhancer that is allergic to many people.
We have our own version of noodles called #Idiyappam traditionally prepared from rice. It is also known by name #RiceSevai. We can call it #RiceNoodles in modern term.
We don't have to take rice to flour mill to grind the rice into flour. Nowadays rice flour is readily available in local shops and also in super markets. Idiyappam is very easy to prepare at home. It only requires little care to prepare the dough for Idiyappam and takes very less time to steam cook them [ of course less than the time taken to steam cook idli ]. The steam cooked #ricenoodles [ Idiyappam ] can be stored in a bowl and can be relished with kadalai curry, kurma, or preparing lemon idiyappam, puli Idiyappam, etc.,...
To make mixed idiyappam, the plain idiyappam has to be cooled down to room temperature just the same way we do for mixed rice.
But the plain idiyappam would become dry if it is kept under the fan to cool down. So it needs some time to cool down on its own.
First the idiyappam is prepared and stored in a wide mouthed vessel or basin shaped vessel. Then the mixture for lemon idiyappam or puli idiyappam has to be prepared. Then divide the plain rice noodles to make different mixed idiyappams.
The mixture is added to the plain idiyappam along with gingelly oil. Then mixed well with hand without giving pressure to get mixed idiyappam.
Prepare Idiyappam following the recipe given in my earlier post.
Here comes the way to prepare the lemon mixture to mix with plain idiyappam.

Ingredients :

2 or 3 batches

Idiyappam

4 Tsp

Gingelly Oil [ Till/sesame oil ]

1 big size

Lemon [ adjust ]

To Temper :

1/2 Tsp

Mustard seeds

1/8 Tsp

Fenugreek seeds [ optional ]

1 Tsp

Black gram split [ urad dhall ]

2 Tsp

Bengal gram [ channa dhall ]

4 Tsp

Peanut [ Ground nut ]

2 or 3

Green chilly, chop nicely [ adjust ]

10 - 15

Curry leaves

3 Tsp

Coriander leaves chopped [ optional ]

2 Tsp

Carrot chopped nicely [ optional ]

Powders to add :

1/4 Tsp

Turmeric powder

1/2 Tsp

Cumin powder

1/4 Tsp

Red chilly powder [ adjust ]

1/4 Tsp

Asafoetida powder

2 Tsp

Salt [ adjust ]

Method :

Take 2 or 3 batches steam cooked idiyappam in a wide mouthed vessel.

Pour 2 Tsp of gingelly oil over the idiyappam and gently roll over to spread all over the idiyappam.

Keep aside.

Wash the lemon and cut into halves. Take water in a small cup. Remove seeds and immerse in water.

This helps to remove the bitterness that comes from the skin of the lemon.

keep a kadai on slow flame and add 2 Tsp of oil.
When oil becomes hot splutter mustard seeds and then add urad dhall, bengal gram, fenugreek and ground nuts in the order.
Fry well till golden color and then add nicely chopped carrot pieces, green chilly, curry leaves and chopped coriander leaves.
Saute well for 2 minutes.
Now add all the powders and stir well for 10 to 15 seconds only.

Then switch off the stove and squeeze in lemon juice.
Mix well and transfer onto the plain idiyappam in the vessel.
Gently mix the prepared lemon mix with idiyappam by hand.
If you feel the idiyappam keeps sticking to the hand then add one more teaspoon of gingelly oil.
Adjust salt and red chilly powder.
Now spicy and tangy lemon idiyappam is ready to enjoy!!

Allow the mixed idiyappam to cool down completely before packing in a tiffin box.

Note :For packed lunch : The lemon idiyappam should be prepared little bit more salty and spicy so that it will taste good at the time of eating.
The excess salt and spice will be absorbed by the idiyappam as the time passes.